Seared Scallops with Brown Butter Sage Cauliflower Puree & Crispy Capers

A hard sear gives dry-packed sea scallops their signature caramelized crust, a classic restaurant move for special dinners. Here they sit on silky brown-butter sage cauliflower puree, finished with crispy capers and a bright lemon lift.

Serves 4

Estimate for one serving

• 410 cal
• 32g protein
• 14g carbs
• 26g fat
• 3.2g fiber

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Ingredients

• 16 large (about 1.5 lbs) dry-packed sea scallops
• 1.5 lbs cauliflower florets
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• 3 garlic cloves
• 1/2 cup low-sodium chicken broth
• 3 tbsp, drained capers
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/4 tsp white pepper

Instructions

1. 1Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves; boil until very tender, about 10 minutes. Drain well.
2. 2In the same pot, melt butter over medium heat until it foams and turns nutty brown. Add sage leaves and cook 30 seconds until crisp; remove and set aside. Add drained cauliflower and garlic to the brown butter, pour in chicken broth, and blend with an immersion blender until silky smooth. Season with salt, white pepper, and lemon zest. Keep warm.
3. 3Pat scallops completely dry and season both sides with remaining salt. Heat olive oil in a large nonstick skillet over high heat until shimmering. Add scallops in a single layer; sear 2–3 minutes without moving until deep golden crust forms. Flip and cook 1–2 minutes more. Transfer to a plate.
4. 4In the same skillet, add remaining butter. When foaming, add capers and remaining sage leaves; cook 45–60 seconds until capers are crisp and butter is deeply browned. Remove from heat and stir in lemon juice.
5. 5Spoon warm cauliflower puree onto plates, top with scallops each. Drizzle brown-butter sauce with capers and sage over scallops and puree. Finish with reserved fried sage leaves.